How to eat sour foods without getting food poisoning?

Dr. Hoang Ngoc Quy, Head of the Artificial Kidney Department at Children's Hospital 2 (Ho Chi Minh City), answered: If you prefer pickled foods, you should choose a reputable, long-standing traditional brand, as this will be safer than homemade versions. This is because traditional brands use processed foods that are disinfected (without preservatives).

Furthermore, when processing food, production facilities have standard formulas for salinity and fermentation time. Ensuring the correct salinity and pH levels prevent bacterial growth. In reality, some homemade foods often boast about being preservative-free and are prone to premature fermentation (not enough time). In this case, the pH level is not acidic enough to kill bacteria. Additionally, insufficient salt (due to concerns about high blood pressure) also poses a risk of anaerobic bacterial poisoning.

In particular, honey should not be given to children under 12 months old, whether for food or drink, or even to brush their tongues on, because the pH of their stomach acid is not acidic enough to kill bacteria. If the honey happens to contain Clostridium anaerobic bacteria spores, it can cause poisoning in children.

Hai Yen wrote

Source: https://nld.com.vn/suc-khoe/an-do-chua-sao-cho-khong-ngo-doc-20230609193759802.htm